what kate ate

what you’ll need

for the crispy rice

• 1 cup uncooked rice
• 1 tbsp chili crisps/ chili oil
• 2 tbsp low sodium soy sauce

for the salad

• 20 oz frozen chicken tenders (im a big fan of the Real Good brand)
• 1 cucumber, sliced into half moons
• 1 medium carrot, julienned
• 1/4 cup pickled red onion
• 1 avocado, cubed
• 1/4 cup cilantro, chopped

for the sauce

• 1/4 cup light mayo
• 1/4 cup greek yogurt
• 1/4 cup sweet chili sauce (i used some gochujang sauce i found at wally world)
• 1 1/2 tbsp lime juice

instructions

1. Cook your rice as desired and let it cool.
2. Once cooled, mix with chili oil and soy sauce and spread evenly on a baking sheet.
3. Bake at 425F for 30 minutes, or until it has reached your desired level of crispy!
4. Air fry/ bake your chicken tenders at this time as well.
5. Make the sauce by combining all the sauce ingredients and shaking well.
6. Toss all the elements together at the end to finish the meal! I used the following ratios:
   • 3 tbsp crispy rice
   • 2 tbsp sauce
   • 1/4 of the total assembled salad (with 5 oz of chicken)

macros (estimate) & notes